Three kinds of finger food

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3.7 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 8
  • 7-10 Tbsp 1. with egg and cream cheese
  • 5 Eggs
  • 1 TABLESPOON green olives without stone
  • 300 g seasoned cream cheese (e.g. with spicy herbs)
  • 1 (approx. 250 g) thin baguette
  • 7-10 Tbsp Chervil
  • 7-10 Tbsp 2. with salmon and capers
  • 250 g Stremel salmon (piece)
  • 2 TABLESPOONS Capers (glass)
  • 7-10 Tbsp grated rind of 1⁄2 organic lemon
  • 7-10 Tbsp Pepper
  • 20 small pumpernickel coins
  • 10 Caper apples (glass)
  • 7-10 Tbsp 3. with trout and cranberries
  • 1 medium cucumber
  • 4 (approx. 250 g) smoked trout fillets
  • 4-5 Tbsp Cream horseradish (glass)
  • 2-3 TABLESPOONS Cranberries (glass)
  • 7-10 Tbsp Dill

Directions

  1. 1

    Hard boil eggs. Quench, peel and let them cool down. Cut olives into slices. Stir cheese until smooth and fill into a piping bag (star-shaped spout). Cut baguette into 20-25 slices.

  2. 2

    Cut the eggs into slices and lay them on the bread. Spray cheese on top. Garnish with olives and chervil.

  3. 3

    Pluck the salmon into small pieces. Drain the capers. Mix both with lemon peel. Season with pepper and spread it on the pumpernickel, press a little bit. Halve the caper apples and garnish bread with them.

  4. 4

    Clean, wash and possibly peel the cucumber. Cut into approx. 20 diagonal slices. Cut trout fillets into approx. 20 pieces and place them on the cucumber slices. Spread 1 blob each of horseradish and cranberries on top.

  5. 5

    Garnish with dill.

Nutrition Facts

KCAL
340 kcal
CARBS
25 g
FATS
16 g
PROTEINS
21 g